Crack one egg into a mixing bowl.
Add the salt, sugar and oil.
Beat with a hand mixer on medium speed.
Pour in the kefir and mix briefly with the mixer.
In a separate bowl, whisk together the flour and baking soda, then add them to the wet mixture.
Mix on low speed until just combined. Leave the batter to rest at room temperature for 10 minutes.
Heat a non‑stick pan, ideally a pancake pan. Do not add any oil, the pan should remain dry. Using a small ladle, pour a little batter into the pan for each pancake. Set the heat to medium.
After about 15–20 seconds, flip the pancakes to the other side. Kefir pancakes cook very quickly, so watch them carefully so they do not burn. Once they turn a golden color, flip them.
Serve warm with honey, jam, chocolate spread, syrup, or fresh fruit. Enjoy!